AG#64 Hoppy Amber Ale V2
|
American IPA
|
12.5 Litres |
1.044 |
1.014 |
3.96 |
50.13 |
5.55 °L
|
622 |
0 |
|
|
Boil
Size: 14.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2020 7:52 AM |
Notes: |
|
#40 Jake's Smithwicks Clone Red Ale
|
Irish Red Ale
|
6.5 Gallons |
1.053 |
1.014 |
5.16 |
80.01 |
15.59 °L
|
622 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2023 11:12 PM |
Notes: Smithwicks is an ale with a carbonation level of 2.4 volumes.
Requires CO2 @ 12 PSIG @ 38F or @ 25 PSIG @ 66F.
AROMA
Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.
APPEARANCE
Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
FLAVOR
Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.
MOUTH FEEL
Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
IMPRESSION
An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.
INGREDIENTS
May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
EXAMPLES
Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway's Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O'Hara's Irish Red Ale, Smithwick's Irish Ale, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale
VITAL
OG:1.044-1.060 FG:1.010-1.014 IBU:17-28 SRM:9.0-18.0 ABV:4.0-6.0% |
|
Wheatwine CBB
|
Wheatwine
|
5.5 Gallons |
1.099 |
1.018 |
10.51 |
58.63 |
11.92 °L
|
622 |
0 |
|
|
Boil
Size: 7.39 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2023 3:52 PM |
Notes: |
|
2-Row & Mosaic SMaSH Pale Ale
|
American Pale Ale
|
2 Gallons |
1.05 |
1.01 |
5.23 |
33.5 |
4.11 °L
|
622 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: sucrose |
Priming Amount: 1.7 oz |
Creation
Date: 10/1/2022 6:20 PM |
Notes: 1) Bring 3 gallons of water up to a strike temp of 160 F.
2) Mix in grains making sure to get down to a mash temp of 153 F.
3) Mash grains for 60 min at 153 F.
4) Bring temp up to 170 F and hold for 10 min for mash out.
5) Lift grain bag from pot letting wort drain back into pot.
6) For the sparge, heat 1 gallon of water up to 170 F to pour over grains, making sure to fill the pot up to the 3 gallon mark pre boil.
7) Bring wort to a vigorous boil and maintain for 60 min adding the first two hop additions as directed as well as the Irish moss.
8) Cool wort down to 75 F as quickly as possible.
9) Transfer into your fermentation vessel and pitch half a pack of yeast.
10) Seal fermenter with airlock and allow to ferment for 10-14 days.
11) With 4 days left in fermentation, add the dry hop addition.
12) Prime beer and bottle. Allow to bottle condition for at least 14 days. |
|
Temporada Mental
|
Saison
|
13 Litres |
1.056 |
1.011 |
5.92 |
24.19 |
6.11 °L
|
622 |
0 |
|
|
Boil
Size: 19.9 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 1.11 bar |
Creation
Date: 1/2/2022 6:16 PM |
Notes: Prepare a Vodka cold mash, including:
- 5 g. Amarillo hop pellets
- 4 g. Coriander (grounded)
- 6 g. Cardamome (crushed)
- 3 g. Ginger (grated)
- 1 g. Allspice (grounded)
Not much Vodka, just enough to cover everything. Leave at room temperature for at least 5 days. Strain and pour into beer while cold conditioning (after fermentation). |
|
Stout
|
American Stout
|
5.5 Gallons |
1.063 |
1.018 |
5.87 |
45.81 |
34.62 °L
|
622 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2021 2:07 PM |
Notes: |
|
Saison
|
Saison
|
21 Litres |
1.055 |
1.013 |
5.53 |
34.67 |
5.86 °L
|
622 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 26 ° C |
Priming Method: sucrose |
Priming Amount: 189.7 g |
Creation
Date: 5/13/2021 8:32 PM |
Notes: Per il batch sparge, si analizza in più step il ridursi della densità totale interrompendo più volte il processo di run-off del mosto di risciacquo (previo omogenizzazione con il mosto fiore), fermandosi quando si è raggiunti o la densità limite di 1048 indipendentemente da quanto raccolto o il litraggio ipotizzato prima della bollitura = 25LT
Dello starter non viene aspirato il liquido ma viene gettato tutto nel fermentatore. Fatto partire lo starter per 8ore senza acqua di sifone.
Buona ossigenazione. Togliere il gorgogliatore sul fermentatore primario appena parte la fermentazione e rimetterlo dopo qualche giorno (coprendo il buco con della carta stagnola sanizzata)
Aumentare la temperatura dal secondo giorno di fermentazione: 2gg a 26°C, 2gg a 27°C e poi 28°C fino a fine fermentazione. |
|
WILD FIRE WHEAT 11
|
Weissbier
|
11 Gallons |
1.051 |
1.013 |
4.98 |
25.42 |
4.58 °L
|
622 |
1 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 9.72 psi |
Creation
Date: 5/1/2021 3:11 PM |
Notes:
Directions:
Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast. Add puree of passion fruit and mango to the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.
|
|
Maple Porter
|
American Porter
|
5.5 Gallons |
1.049 |
1.013 |
4.73 |
32.44 |
44.25 °L
|
622 |
0 |
|
|
Boil
Size: 7.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/19/2021 1:14 AM |
Notes: |
|
Citrus Saison
|
Saison
|
5 Gallons |
1.059 |
1.005 |
6.98 |
34.87 |
4.33 °L
|
622 |
0 |
|
|
Boil
Size: 6.36 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2021 2:13 PM |
Notes: |
|
Imperial Stout
|
Imperial Stout
|
25 Litres |
1.111 |
1.028 |
10.9 |
51.83 |
40.98 °L
|
622 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2016 2:20 PM |
Notes: |
|
Belgian Dubbel
|
Belgian Dubbel
|
5.5 Gallons |
1.072 |
1.015 |
7.45 |
21.32 |
16.98 °L
|
622 |
0 |
|
|
Boil
Size: 8.63 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2019 12:00 PM |
Notes: |
|
Awesome Recipe
|
American IPA
|
5 Gallons |
1.072 |
1.018 |
7.08 |
67.86 |
10.56 °L
|
622 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2018 2:26 PM |
Notes: |
|
Galaxy Pale
|
Blonde Ale
|
21 Litres |
1.054 |
1.01 |
5.71 |
26.87 |
5.21 °L
|
622 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2017 10:00 PM |
Notes: |
|
Weisse O'Serious
|
Berliner Weisse
|
5.5 Gallons |
1.04 |
1.009 |
4.09 |
0 |
3.39 °L
|
622 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: sugar |
Priming Amount: 4oz |
Creation
Date: 6/28/2017 2:43 AM |
Notes: 1 carton Goodbelly (L Plantarum) for kettle sour @90F for 72 hours
WLP001 for main fermentation
Notes for next time:
- find better way to filter out nectarine during racking
- forgot to add pectic enzyme with nectarine
- shake more often to emulate "punching down" |
|
A Bachelor's Amber
|
Belgian Blond Ale
|
16 Litres |
1.061 |
1.01 |
6.67 |
38.65 |
11.66 °L
|
622 |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2017 8:23 AM |
Notes: |
|
Braaaaains
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.064 |
1.015 |
6.38 |
45.03 |
18.88 °L
|
622 |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2017 5:20 AM |
Notes: |
|
Ghost Ryder Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.012 |
5.93 |
50.67 |
5.21 °L
|
622 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2017 2:41 AM |
Notes: |
|
Travis Mild
|
Dark Mild
|
5.5 Gallons |
1.036 |
1.009 |
3.54 |
15.42 |
18.28 °L
|
622 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2017 10:28 PM |
Notes: |
|
The Darkest One
|
Specialty IPA: Black IPA
|
8 Gallons |
1.063 |
1.015 |
6.19 |
55.34 |
35.31 °L
|
622 |
1 |
|
|
Boil
Size: 10.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2016 12:57 PM |
Notes: |
|
|
|